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INGREDIENTS

Pepperoni Pizza Bolognese with

  • For Pizza Sauce:
  • 2 cups Tomato puree
  • 1 tablespoon Brown sugar
  • 1 teaspoon ground dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon Parsley, dried
  • 1 cup water
  • 1 cube MAGGI Chicken Stock
  • For Pizza Crust:
  • 300 g spaghetti
  • 6 cups Water
  • 1 cube MAGGI Chicken Stock
  • 1 cup Water
  • 1 tablespoon corn flour
  • 1 cup Water
  • 2 cups Mozzarella cheese
  • 100 g Pepperoni

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NUTRITIONAL INFORMATION

Pepperoni Pizza Bolognese with

  • Energy 291 (Kcal)
  • Protein 13 (g)
  • Total Fat 11 (g)
HOW TO PREPARE

Pepperoni Pizza Bolognese with

1
Preheat oven to 180 degrees C and place oven rack to middle position.
2
To make Pizza Sauce: Place Tomato Pure, Brown Sugar and spices in a medium saucepan, add Hot Water, MAGGI Chicken Stock and simmer over medium heat for 10 minutes.
3
To make Pizza Crust: Cook Pasta in boiling Water until fully cooked. Remove from heat and allow to remain in hot water for 10 minutes until Past is soft, drain and return back to empty pot.
4
Dissolve MAGGI Chicken Stock and Hot Water, and add to Pasta and stir.
5
Dissolve Corn Flour in Cold Water and add to Pasta and continue stirring until Pasta becomes sticky.
6
Transfer the pasta mixture to a well greased round baking tin, push down to create a flat surface.
7
Pour over Pizza Sauce, sprinkle with Cheese and top with Pepperoni.
8
Bake in oven for 30 minutes or until cheese is melted and pepperoni is crispy.
9
Remove from baking tin, cut into slices similar to a pizza and serve.
REVIEWS

Pepperoni Pizza Bolognese with

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